Celeriac Soup

By Bailey1_

Ingredients

• 1 Tablespoon olive oil
• 2 medium leeks, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 3 garlic cloves
• 2 medium celery roots (or 3 small), skinned and chopped
• 1 fennel bulb, chopped
• 2 cups (cooked) garbanzo beans
• 2 bay leaves
• 6 cups vegetable broth
• zest from 1 lemon
• red chili pepper flakes
• olive oil for drizzling

Details

Servings 4
Adapted from insonnetskitchen.com

Preparation

Step 1

ICeleriac has a sweet and delicate celery-like flavor that is perfect in soups, salads, and stirfries. The smaller the celeriac, the more flavorful it will be because it tends to taste woodier as it grows bigger. To prepare it, wash and scrub the skin and then cut the outer layer away using a paring knife. It can be eaten raw or cooked and I particularly like it shredded and added to raw salads or roasted with other root vegetables.

Add olive oil to large pot over medium heat. Saute the leek in olive oil for several minutes, until fragrant. Add the thyme, sage, and garlic and sauté for an additional minute. Add the celeriac, fennel, beans, and bay leaves.  Add enough vegetable broth to cover vegetables with liquid (about 6 cups) and bring to a boil.

Once boiling, turn the heat to medium-low and continue to simmer for about 30 minutes, or until the celeriac and fennel are tender.

Remove the bay leaves. Next, blend the soup by using an immersion blender or transferring it to a regular blender. Add more broth or water, if needed. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a pot holder or towel in hand.)
ooking can be meditation, too — it soothes and calms me, just being in the kitchen and really focusing on what I’m doing there. This celeriac soup looks so warm and comforting — I like that there’s fennel in it too. I put fennel in my pureed cauliflower soup, and it adds just the right amount of creamyness and taste.
Serve hot and top with lemon zest, red chili pepper flakes, and olive oil before serving.